There is something about fresh salads in the summer, and lately I have been a bit obsessed with chickpea salads. While I usually include a medley of veggies, I recently went to make a salad but was short on tomatoes, which was the inspiration for this version.
1 English cucumber
1 can garbanzo beans
Kalamata olives, pitted and sliced (approx. 4 oz, but you can add as many as you like!)
Olive oil, salt
Optional: rice wine vinegar, other veggies like fresh baby spinach, minced shallots
Chop the cucumber, and mix with the drained/rinsed garbanzos and kalamatas
Drizzle with olive oil, add salt to taste.
Top with feta (or mix in as desired).
Check out my other chickpea salad recipe here!